This simple but utterly sublime combination was inspired by a fruit soup that I tasted at Vong, the French Thai restaurant in London. The appearance of deep yellow mango with clear pink rhubarb and the combination of their contrasting flavours is wonderful.
Cut open the mangoes and cut the flesh off the stone, then skin them and slice into thin strips. Mix the mango strips with the rhubarb without breaking it up too much, then chill. Before serving, decorate with mint leaves and ensure that the star anise are visible near the top.
© 1997 Josceline Dimbleby. All rights reserved.